Instant Pot creamy ranch chicken and potatoes is a quick and easy dinner that the entire family will love. It's tangy, rich, and wonderfully comforting as an easy meal any night of the week!
Course Dinner, Main Course
Keyword creamy chicken, instant pot chicken, instant pot chicken and potatoes, instant pot creamy chicken, instant pot potatoes, Italian chicken and potatoes, pressure cooker chicken, ranch chicken and potatoes
Prep Time 5minutes
Cook Time 17minutes
Time to bring pot to pressure and NPR 20minutes
Total Time 42minutes
Instant Pot (or any electric pressure cooker)
1lbboneless, skinless chicken breasts or thighs
1½lbbaby potatoes, scrubbed, whole(cut larger potatoes into halves or quarters, about 2")
2Tbspdry ranch dressing mix (1/2 package)(see notes to make your own ranch dressing mix)
1cupchicken broth, reduced sodium
2ozcream cheese, softened and cubed
In a medium bowl, mix baby potatoes with 1 Tbsp of olive oil until coated, then add 1 Tbsp dry ranch dressing and until well coated. Add to bottom of pressure cooker.
Using same bowl, brush chicken breasts with 1 Tbsp of olive oil. Using a small spoon, evenly coat the both sides of chicken breasts with the rest of the dry ranch seasoning and the Italian seasoning. Lay the chicken over the potatoes.
Add the chicken broth to the Instant Pot, twist on the lid to seal it, and turn the sealing lever (if needed). Set Instant Pot to cook at high pressure for 12 minutes.
Once pressure cooking is complete, allow pot to naturally release pressure (Natural Pressure Release) for 10 minutes, then initiate a quick release by carefully turning the sealing lever away from you to vent the steam.
Remove chicken and potatoes to a serving platter. Press cancel and set pot to sauté. Stir in cream cheese until melted, then let simmer on sauté for 5 minutes until the sauce has thickened. Serve cream cheese sauce over chicken and potatoes.
Homemade Ranch Dressing Mix: 2 Tablespoons Buttermilk Powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill.Leftovers will keep well stored in an airtight container for up to 4 days.